Chocolate Covered Cherries

• 2 tbs. Chocolate Protein Powder
• 8 oz. skim milk
• 1/2 banana
• 1/8 to 1/4 tsp. cherry flavoring to taste
• 4-6 ice cubes (optional)
Mix with a blender

Thanksgiving Dressing

 

• 1 pound whole wheat bread, cubed 1 pound mushrooms, sliced
• 1 large onion, sliced 1 head celery, sliced 5 -10 cloves garlic, minced
• 1 tablespoon dried sage 2 teaspoons dried thyme
• black pepper
• 1/2 cup white wine
veggie broth or broth made from chicken flavor veggie broth mix

1 equivalent of non fat egg stuff, or not if you are vegan salt if you need it saut. all
the veggies in white wine, I do it in batches, too much for my biggest pan. Add
herbs to the saut.ing veggies. Cook till veggies are tender but not limp and mushy
have let go of their juice.

Mix veggies with bread cubes. Add egg and enough broth to make it all quite moist
but not soupy, you know, just right. Bake covered about 30 minutes, uncover and
bake 15 minutes more. Serve with mushroom gravy.

Bananas Foster II

        

1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream

Directions
1 In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Cherry Blossom Dessert

 

Sift together into a bowl:
1 1/2 cups flour
1 tsp salt
1/2 tsp baking soda

Blend in 1 cup firmly packed brown sugar and 3/4 cup quick cooking (1 minute)
oatmeal.  Cut in 1/2 cup shortening until particles are size of small peas.
Press 1/2 of mixture into bottom of ungreased 9"x13" pan.  Spread with can of
cherry pie filling (I usually use 2 cans).  Cover with remaining oatmeal
mixture.  Press down gently with a spoon or your fingers.

350F, 25-30 minutes.  Serve warm with whipped topping or ice cream.

Fudge brownie sundae

There's nothing like a delicously more-ish chocolate sundae to get you into a good mood!

Serves: 2
Prep time: 15 mins
Cooking time: 10 mins

25g (1oz) dark chocolate
1tbsp squeezy golden syrup
55g (2oz) caster cane sugar
3tbsp hot water
2tsp cocoa powder
2tsp butter
1tbsp cold water
1 chocolate brownie
½ 410g can cherries in natural juice
2 scoops vanilla ice cream

1. Place the chocolate, squeezy syrup, sugar, hot water and cocoa into a saucepan. Heat gently, stirring, until melted and smooth.
2. Turn the heat up and bring to the boil and bubble for about half a minute without stirring. Remove from the heat and beat in the butter and cold water. Leave to cool slightly.
3. Crumble the brownie into two sundae glasses and drizzle over a tablespoon of the cherry juice. Tumble in a generous amount of cherries into each glass.
4. Spoon half of the warm chocolate fudge sauce over the cherries, top with ice cream and the remaining sauce.

credit by goodtoknow.com

Key Lime Pie

 

Ingredients:
2  five-and-half-ounce packages Swedish Snaps (ginger or mocha)
1/2 cup butter (1 stick), melted
2 fifteen-ounce cans sweetened condensed milk
10 ounces key lime juice
8 egg yolks
Directions:
Preheat oven to 350°F.
In a food processor, grind Swedish snaps to a powder. With processor running, gradually add melted butter and blend until combined. Press crumb and butter mixture onto bottom and sides of 9-inch pie pan to form an even layer of crust.
In a medium bowl, whisk together condensed milk, key lime juice, and egg yolks until blended. Pour lime into crust, and bake 30 minutes, or until filling is just set. Center may wiggle slightly.
Chill pie for two hours before serving, and serve with freshly whipped cream.

 

NATIONALGEOGRAPHICFOOD

Red Wine Glazed Pears with Atalanta Blue Cheese and Chocolate Sauce

 

4 pears sliced lengthwise
1/3 cup of sugar
1 teaspoon cinnamon
1/4 cup of sugar
1 cup red wine
2 teaspoons unsalted butter
2 ounces Atalanta Blue Cheese (Blue Castello may be substituted)
Chocolate sauce
3 ounces dark chocolate
6 oz. heavy cream
1 teaspoon butter
Directions:
Heat sauté pan over medium heat, melt butter and sauté pears until they begin to get soft, about 3-4 minutes. Add sugar and cinnamon, and cook until sugar begins to caramelize.
Add red wine and bring the mixture to boil; reduce heat and simmer.
As pears are simmering and red wine is reducing, break chocolate into little pieces and set aside in bowl. Place the cream in a saucepan, and heat to simmer; pour cream over chocolate and let sit about 10 minutes. Whisk chocolate and cream, and swirl in teaspoon of butter at the end. When red wine has reduced almost completely, remove pears from heat.
To serve, divide blue cheese into 4 equal portions; shape each portion into small disk or ball, and place in middle of dessert plate. Fan quarter of pears around  cheese; ladle chocolate sauce around them and enjoy.

Recipe created by Evan Madden-Peister.

Prune Tart

 

Ingredients:
Pastry
1 tablespoon sugar
1 teaspoon salt
2 tablespoons water
5 tablespoons olive oil
1 egg
1 2/3 cups all-purpose flour
Filling
24 large prunes already cooked, halved and stoned (pitted)
1/3 cup flour
7 tablespoons sugar
2 eggs
1/3 cup heavy cream
Directions:
Preheat oven to 350°F
In a large bowl, beat sugar, salt, water, olive oil, and egg. Sift and add flour; mix and add a little water if necessary. Shape dough into ball. Knead dough on floured work surface, and roll out with rolling pin. Brush a pie plate with oil, and line with pastry. Bake until half cooked, about TK minutes.
Remove from oven, and arrange  prunes on the pastry shell  Mix flour, sugar, eggs, and cream in a medium bowl. Pour mixture over prunes, and return pie to oven. Bake 20 minutes.
When tart is baked, let cool and remove from pie plate. Serve cold.

Berries in Red Wine

 

Ingredients:
8 cups mixed blueberries, raspberries, and sliced strawberries
1/3 cup light brown sugar
1/2 cup fruity red wine
1 (8 ounces) container Vermont Quark
vanilla sugar or turbinado for garnish
fresh mint sprigs for garnish
Directions:
In a large bowl, gently combine fruits and sugar, add wine, and let stand until sugar dissolves and syrup forms, about 5 minutes. Divide fruit mixture among 6 martini glasses or goblets. Add dollop of Quark, and sprinkle of vanilla or torbinado. Add mint sprigs and serve.
Optional: Replace Quark with Fromage Blanc for a light dessert; Mascarpone or Crème Fraîche for a creamy dessert.

Serves 6.

 

 

NATIONALGEOGRAPHICFOOD

German Chocolate Cheesecake

 

Ingredients:
Crust
2 cups chocolate wafer crumbs
2 tablespoons sugar
4 tablespoons (1/2 stick) sweet butter, softened
Filling
1 1/2 pounds fromage blanc; softened
2 tablespoons cornstarch
1 cup sour cream
1 teaspoon almond extract
1 cup heavy cream
8 ounces dark semisweet baking chocolate, cut into bits
4 eggs, separated
3/4 cup sugar (divided use)
1/8 teaspoon cream of tartar
Topping
1 cup heavy cream, whipped
1 ounce semisweet baking chocolate  
Directions:
For crust, combine chocolate wafer crumbs, sugar, and butter in medium bowl. Blend well with fingers, fork, or pastry blender. Press or pat mixture onto bottom and sides of well-buttered springform pan. Chill in freezer or refrigerator for about 30 minutes.
Preheat oven to 300°F.
For the filling, in a large bowl, beat fromage blanc, cornstarch, sour cream, and almond extract until smooth. In a small saucepan, scald the heavy cream, then remove from heat and let cool about 5 minutes. Add chocolate bits and stir until chocolate is completely melted. With wire whisk, beat mixture until it is cooled and light in texture. In a large bowl, whisk egg yolks and 1/2 cup sugar until very thick and smooth. Add chocolate mixture to egg mixture, and beat until everything is smoothly combined. Add cream cheese mixture to chocolate mixture and beat again until very smooth.
In a separate bowl, beat egg whites, cream of tartar, and remaining 1/4 cup sugar until egg whites form stiff peaks. Fold egg whites into cheese mixture and pour into chilled shell. Place springform pan inside larger pan containing 1 inch of water and bake 1 1/2 hours. Transfer to wire rack and allow to cool completely.
For the topping, melt chocolate and spread thinly on sheet of wax paper; refrigerate 30 minutes. With a flat knife, scrape the chilled chocolate into curls and cut into six 2-inch-long strips. Carefully remove sides of springform pan.,Spread whipped cream evenly over top of cake and garnish with chocolate curls.
Transfer cake to serving dish and serve.

 

NATIONALGEOGRAPHICFOOD

Coconut Mung Bean Dessert

 

Ingredients:
1 cup dried mung beans
6 cups water
1 can condensed coconut milk
3/4 cup turbinado sugar or honey
1 cup green tea
freshly grated ginger (to taste – start with 2 teaspoons)
Directions:
Bring water to boil, and add mung beans and ginger. Simmer partially covered for 20 minutes, then begin to check beans to see if they are done. If additional ginger is needed, add it in now.
Take pot off heat. Add sugar or honey, gently stirring so as to not mash beans together. Pour in tea, then coconut milk. Stir to achieve a homogenous texture.
Cool in refrigerator.
Serve in ice cream bowls or martini glasses, with either coconut shavings or lime wedges.

NATIONALGEOGRAPHICFOOD

Baked Oranges

 

Ingredients:
4 big oranges
3 tablespoons white sugar
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup water
Directions:
Clean and peel oranges. Slice peels into thin strips (cut off the white part).
Put white sugar and 1/2 cup water into small saucepan. Bring to boil, and simmer the orange peel strips for 5 minutes; set aside.
Put oranges on oven tray and sprinkle with brown sugar and cinnamon. Place dashes of butter on top. Place tray under a hot grill for 5 to 10 minutes.
Serve individually, decorating each orange with a couple of the caramelized strips.

 

CREDIT BY NATIONALGEOGRAPHICFOOD

Mint-Melon Pops

 

 

 

Yield

Makes 6 servings

Ingredients

• 1 1/2  cups  cantaloupe chunks
• 1  tablespoon  orange juice
• 1 1/2  cups  honeydew chunks
• 1  tablespoon  thawed limeade concentrate
• 2  mint leaves

Preparation

Puree 1 1/2 cups cantaloupe chunks and 1 tablespoon orange juice in a blender. Divide the mixture between pop molds or 3-ounce paper cups. Freeze until the top becomes firm, 30 minutes. Rinse the blender, then puree 1 1/2 cups honeydew chunks, 1 tablespoon thawed limeade concentrate, and 2 mint leaves. Remove the molds from freezer and top with the honeydew mixture. Cover and freeze.

Nutritional Information

Calories:

36 (4% from fat)

Fat:

0.14g (sat 0.04g)

Protein:

0.59mg

Carbohydrate:

8.87g

Fiber:

0.71g

Cholesterol:

0mg

Iron:

0.16mg

Sodium:

14.35mg

Calcium:

6.84mg

Maureen Callahan, Real Simple, AUGUST 2004 Photo: Sang An

Pina Colada Sorbet

 

 

This is my sorbet version of a favorite drink - Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert. Enjoy!

---

PREP TIME 
25 Min

READY IN 
25 Min

Original recipe yield 5.75 / cups

INGREDIENTS (Nutrition)

• 1 1/2 cups white sugar
• 1 1/2 cups water
• 1 (20 ounce) can canned crushed pineapple, drained
• 1 (13.5 ounce) can coconut milk
• 1/4 cup lime juice

DIRECTIONS

1. Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
2. Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
3. Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.

SUBMITTED BY: CALLALILLIE PHOTO BY: Asli Ocak

Blueberry Topping

 

"My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended."

 

---

PREP TIME 
5 Min

COOK TIME 
15 Min

READY IN 
20 Min

Original recipe yield 6 cups

• 2 quarts blueberries, rinsed and drained
• 2 cups water
• 1 tablespoon grated lemon peel
• 3 cups white sugar
• 4 cups water
• 2 tablespoons lemon juice

1. Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
2. In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

SUBMITTED BY: Ellen Wojdyla PHOTO BY: Christine  allrecipe.com

Vanilla Bean Pudding

Category: Mexican Dessert Recipes

Vanilla bean pudding is really very tasty and easy recipe to make. No doubt vanilla beans are costly but the taste is incredible.

Ingredients
Sugar 3/4 cup, 2% reduced-fat milk 2 1/2 cups, cornstarch 3 tablespoons, salt 1/8 teaspoon, vanilla bean, split lengthwise 1, egg yolks 2 large, butter 4 teaspoons

Method Of Preparation:-
Add vanilla seeds in the milk and boil it. Now combine cornstarch, sugar and salt in a large bowl and stir well. Add egg yolks in it and blend well. Now add half of the milk gradually inside it and mix well. Stir it with the whisk. Now boil all this with left milk in the pan. Now spoon the pudding in the bowl and place it in a ice filled bowl for 15 minutes with stirring occasionally. Cover it with plastic wrap and chill.

No. Of Servings:- 6

credit by topdessertrecipes

Fresh Berry Pavlovas

 

 

Technorati Tags: Berry

Crème fraîche is cultured cream that has a texture and consistency similar to sour cream, which you could substitute in a pinch. Look for cartons of crème fraîche in your supermarket's dairy case. You can make and freeze the meringues in an airtight container for up to a month; just remove them from the freezer before you start putting the pavlovas together. No further thawing or reheating required.

Yield

8 servings

Ingredients

• 4  large egg whites
• 1/4  teaspoon  cream of tartar
• 1 1/4  cups  sugar, divided
• 1  (8-ounce) carton plain fat-free yogurt
• 3/4  cup  commercial crème fraîche
• 1  cup  sliced strawberries
• 1  cup  blackberries
• 1  cup  blueberries

Preparation

Preheat oven to 250°.

Cover a baking sheet with parchment paper. Draw 8 (3-inch) circles on paper. Turn the paper over; secure with masking tape. Beat the egg whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Divide egg white mixture evenly among 8 drawn circles on baking sheet. Shape the meringues into nests with 1-inch sides using the back of a spoon. Bake at 250° for 1 hour. Turn oven off; cool meringues in closed oven for at least 2 hours or until completely dry. Carefully remove the meringues from paper.

Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape into a bowl using a rubber spatula. Combine 1/2 cup sugar, drained yogurt, and crème fraîche. Spoon the yogurt mixture evenly into the meringues. Top each serving with 2 tablespoons each of strawberries, blackberries, and blueberries.

Nutritional Information

Calories:

249 (29% from fat)

Fat:

8.1g (sat 5g,mono 2.3g,poly 0.4g)

Protein:

4.5g

Carbohydrate:

40.7g

Fiber:

1.9g

Cholesterol:

18mg

Iron:

0.3mg

Sodium:

65mg

Calcium:

110mg

Cooking Light, SEPTEMBER 2001,Becky Luigart-Stayner; Lydia DeGaris-Pursell

Oatmeal Pecan Pie

 

 

Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

Yield

12 servings (serving size: 1 wedge)

Ingredients

• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1  cup  packed dark brown sugar
• 1  cup  light corn syrup
• 2/3  cup  regular oats
• 1/2  cup  chopped pecans
• 2  tablespoons  butter, melted
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 2  large eggs, lightly beaten
• 2  large egg whites, lightly beaten

Preparation

Preheat oven to 325°.

Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.

Nutritional Information

Calories:

311 (33% from fat)

Fat:

11.3g (sat 3.5g,mono 5g,poly 2.6g)

Protein:

3.2g

Carbohydrate:

51.4g

Fiber:

1g

Cholesterol:

42mg

Iron:

0.8mg

Sodium:

181mg

Calcium:

30mg

Laura Martin, Cooking Light, NOVEMBER 2006

Cherry-Pistachio Bark

 

 

Ingredients

• 1 1/4  cups  dried cherries
• 2  tablespoons  water
• 2  (12-ounce) packages white chocolate morsels
• 6  (2-ounce) vanilla candy coating squares
• 1 1/4  cups  chopped red or green pistachios

Preparation

Microwave cherries and 2 tablespoons water in a small glass bowl at HIGH 2 minutes; drain.

Melt chocolate and candy coating in a heavy saucepan over low heat. Remove from heat; stir in cherries and pistachios. Spread into a wax paper-lined 15- x 10-inch jellyroll pan.

Chill 1 hour or until firm. Cut with a 3-inch heart-shaped cookie cutter. Store in airtight container.

Southern Living, FEBRUARY 2000

Dulce de Leche (Latin American Caramel Spread)

 

(Latin American caramel spread)

Dulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Argentinian alfajores cookies. It is known as cajeta in Mexico, manjar blanco in Peru, Chile and Bolivia, and arequipe in Colombia.

About 3 cups

• Whole milk -- 4 cups
• Sugar -- 1 1/4 cups
• Vanilla -- 1 teaspoon
• Baking soda -- 1/4 teaspoon

Method

1. Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
2. Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
3. Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.

Variations

• Goat's milk is used in Peru and Mexico.

Credit by whats4eat